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Veal Breast with Herb Stuffing recipe

A elegant entree, veal breast with an herbstuffing, served with a savory sour cream sauce made with thepan drippings.

Recipe: Veal Breast withHerb Stuffing

3 strips of bacon
1 onion, chopped
1 (4-ounce) can mushrooms, drained
1/4 cup chopped flat-leaf parsley
1 tablespoon dried dillweed
1 teaspoon dried tarragon
1 teaspoon dried basil
1/2 pound ground beef
1 cup dry bread crumbs
3 large eggs
1/3 cup sour cream
3/4 teaspoon salt – divided use
1/4 teaspoon pepper
3 pounds veal
1 package toothpicks
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil
2 cups beef broth
2 tablespoons cornstarch
1/2 cup sour cream

  • Cook strips of bacon in a skillet untilpartially cooked; add chopped onion and cook for 5 minutes. Addmushrooms and cook for another 5 minutes. Remove from the heat,cool, then transfer to a mixing bowl. Add chopped parsley, dillweed,tarragon, basil, ground beef, dry bread crumbs, eggs, and 1/3cup sour cream; mix thoroughly and season with 1/2 teaspoon saltand 1/4 teaspoon pepper.
  • With a sharp knife, cut a pocket in veal.Fill with stuffing and close with toothpicks. Sprinkle with 1/4teaspoon salt and 1/8 teaspoon pepper.
  • In a kettle, heat 1 tablespoon oil andbrown the meat. Transfer to a baking dish and bake in a preheated350°F (175°C) oven for about 1 1/2 hours. Baste occasionallywith beef broth.
  • Drain the juices and bring to a boil.Thoroughly blend cornstarch with 1/2 cup sour cream and add tothe juices while stirring. Cook and stir until thick and bubbly.

    Makes 8 servings.

    Veal Breast Herb Stuffing – Kitchen Cat

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